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Boozey cupcakes, sign us up! These are a perfect little treat for winter and would be perfect for those Christmas parties.

Ingredients

Chocolate sponge;

175g (3/4 cup) Self raising flour

175g (3/4 cup) Unsalted butter

175g (3/4 cup) Caster sugar

175g (3/4 cup) Cocoa powder

3 Eggs

2 tsp vanilla extract

small bottle of baileys

Buttercream;

230g (1 cup) unsalted butter, room temperature

420G (3 ½ cups) Icing sugar / confectioners sugar, sifted

3 tbsp milk

2 tsp vanilla extra

chocolate sprinkles to decorate

Method;

§ Pre heat the oven to 140C/280F and prepare a 12 hole muffin tray

§ For the sponge, cream the butter and sugar together

§ Sift in the flour, cocoa and one egg

§ Add the eggs one at a time, giving the mixture a quick mix in between

§ Add the vanilla extract and stir

§ Divide the mixture between cases but do not over fill the cases

§ Bake for 20–25 mins, turning the tray half way through

§ Remove the cupcakes from the tray immediately and leave to cool

§ Using a skewer or toothpick, poke small holes in your cupcakes and use a teaspoon to pour over the baileys (about 3 tsp per cupcake)

§ For the buttercream, Beat the butter for at least 5 min, until pale in colour

§ Add the icing sugar in two stages, beating for 5 mins in between

§ Mix in the Vanilla extract

§ Add 1–2 tbsp of Baileys to the buttercream (optional)

§ Pipe or spoon the buttercream onto the cupcakes

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